Search Results (415 found)
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This is a velvety and delicious corn chowder with potatoes and bacon. Two kinds of cheese are stirred in at the last minute, giving this soup an unforgettable flavor.
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For a quicker, heartier version of classic corn chowder, start with canned cream corn and garnish with tender salmon pieces.
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Creamed corn and crab meat intermingle with white wine, small bits of bacon, and cubes of potatoes in this soup. Try the chicken curry variation for a more piquant experience.
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Poached fresh cod and smoked cod are cooked in this cream based soup with potatoes, parsnips, fresh thyme and lemon. Serve garnished with chopped chives.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mexicans have been enjoying a cold beer mixed with tomato juice and seasonings for years. Here's a yummy variant made with tomato and clam juice cocktail, lemon juice, and a dash of hot sauce, meant to cool you off on a hot day.
cooking.nytimes.com
This recipe for baked clams tried to bridge the gap between the glory of a clam pulled from a clambake and the unfortunate, common mediocrity of ubiquitous baked stuffed clams It contains some of the usual suspects — onion and celery — and some unusual ones, like clam juice and vermouth Importantly, it doesn't require clam shucking, which is a dangerous occupation, best avoided unless you are very brave.
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This quick and easy red clam sauce is ready to serve in about 15 minutes. The sauce is great on any pasta, but Chef John's preference is angel hair or spaghetti.
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Get Udon Noodles with Lemon Grass Clam Broth Recipe from Food Network
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Cooked shrimp are chilled in a tomato-juice cocktail with avocado, red onion, and cilantro. The addition of habanero and jalapeno chiles brings the heat.
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Get Cioppino Recipe from Food Network
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Sweet corn and Yukon Gold potatoes are the stars in this simple, wholesome chowder. Almond milk and a spoonful of flour make it ultra-creamy.